This recipe arrives on 30/07/2026
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Classic Mustard
- 300 g lentils (Castelluccio or standard)
- 1 large courgette
- 1 red bell pepper
- 1 medium red onion
- 3 tbsp Orco Classic Mustard
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 clove garlic, unpeeled
- 1 bay leaf
- A handful of fresh rocket
- Salt and black pepper
If you make the vinaigrette ahead of time, keep it at room temperature: chilled in the fridge it separates and loses its creaminess. Just shake it again before using.
Cook the lentils in plenty of water with the unpeeled garlic and bay leaf, without salt, for about 25 minutes or until tender but still whole. Drain well and remove the garlic and bay leaf.
While the lentils cook, cut the courgette into half-centimetre rounds, the pepper into wide strips and the onion into wedges. Grill them in a very hot pan or griddle, without turning too often, until nicely charred on the outside and soft inside. Season lightly with salt at the end of cooking.
Make the vinaigrette: put the Orco Classic Mustard, oil, vinegar, a pinch of salt and pepper in a jar with a lid. Close and shake vigorously for a minute until creamy and smooth.
Pour the still-warm lentils into a large bowl, dress with half the vinaigrette and mix well. Add the grilled vegetables and rocket, then finish with the rest of the dressing. Mix gently and serve immediately, while still warm.
